Friday, May 10, 2013

Super Corn flake Cookies

Throw everything in the bowl, Mix together and Refrigerate. And then Bake. These cookies are a mix of amazing tastes. Amp'd up cornflakes, with mini chocolate chips and mini marshmallows. Sweet, soft, gooey, crunchy, and chocolate. With Two sticks of Butter. What more could you want from life. These cookies are spreaders, just so you are aware. Not perfect little drops of dough. But their taste is just divine.

This recipe comes with two steps. Before you can proceed with the cookies,  you need to make the super Corn Flakes. To make this part of the recipe, it only takes a few minutes.You will have remaining Corn Flake mixture left over. I really think there are loads of uses for it. Throw it into another cookie. I used it a part of a yogurt parfait. Added a different dimension to my regular yogurt.

Corn Flake Crunch
5 cups cornflakes
1/2 cup instant milk powder
3 tablespoons sugar
1 teaspoon salt
9 tablespoons butter, melted


Heat oven to 275 degrees
In a medium bowl, place cornflakes and crush them with your hands. Add milk powder, sugar and salt. Toss to mix. Add the melted butter and toss to coat. This will create small clusters.
Spread mixture on Silpat or Parchment paper on a sheet pan and bake for 20 minutes. They will look toasty and smell buttery. Remove from oven
Let the corn flake mixture cool completely before adding to the recipe or storing.

Corn Flake Cookies
adapted slightly from
16 tablespoons (2 sticks) butter, room temp
1 1/4 cups of granulated sugar
2/3 cup light brown sugar, tightly packed
1 egg
1/2 teaspoon vanilla extract
1 3/4 cups of flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
3 cups Corn Flake Crunch
2/3 cup mini chocolate chips
1 1/4 cup mini marshmallows

Preheat oven to 350 degrees. Line baking sheets with Silpat or parchment paper. Set aside
Combine butter and sugars in a bowl of a stand mixer fitted with a paddle attachment and cream together for 3 minutes on medium high. Scrape down sides of the bowl. Add the egg and vanilla and beat for 7-8 minutes. VERY important. DO

Reduce speed to low add flour, baking powder, baking soda, and salt. Mix until just incorporated. Scrape down the sides. Add remaining ingredients and mix in by hand. ~~Place dough in the Refrigerator. I know, but if you want spreader cookies all your sheet, this is important. These are soft anyway.~~

Scoop out cookie dough. If you usually have 12 cookies on a sheet, on place 10. Bake for about 12 -13 minutes. They will puff, crackle and spread. Cool cookies for 5 minutes on the sheet pan before moving. Cool completely on a wire rack.

This dough was heavenly. I really try not to eat cookie dough. But I could not resist.

The melding of Corn flakes, Chocolate chips and Marshmallows. Oh so good

Edges are brown and centers are pale. Melting in your mouth

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